JHONATAN GASCA - ZARZA BELLA VISTA - GESHA, NATURAL - COLOMBIA

WE ARE EXCITED TO BE WORKING WITH THE ZARZA TEAM AGAIN. JHONATAN AND JOHAN GASCA ARE THIRD GENERATION COFFEE PRODUCERS WHO BLEND THEIR FAMILY TRADITIONS WITH MODERN COFFEE PRODUCING TECHNIQUES. THE ZARZA FARM ALSO HAS A SPECIFIC DEDICATION TO BIODIVERSITY AND RESPECT FOR THE LAND.

FOR THIS COFFEE, CHERRIES ARE FIRST FLOATED TO REMOVE IMPURITIES. THEN, THEY ARE PLACED IN BASKETS FOR 24 HOURS TO PROMOTE ENZYMATIC ACTIVATION. NEXT, THE CHERRIES ARE ANAEROBICALLY FERMENTED FOR 48 HOURS. AFTER THIS, THE CHERRIES UNDERGO A THERMAL SHOCK AT 60 DEGREES CELSIUS TO ENSURE A FIXED SENSORY PROFILE. FINALLY, THE CHERRIES ARE DRIED FOR 10 TO 15 DAYS.

FOR THOSE LOOKING FOR WHAT FIRST GOT EVERYONE EXCITED ABOUT ZARZA COFFEE, LOOK NO FURTHER.

THIS ADVANCED NATURAL PROCESSED GESHA FEELS LIKE A HOMAGE AND A BEAUTIFUL SEQUEL TO THE ORIGINAL THERMAL SHOCK PACAMARA, THE ONE THAT PUSHED EXPRESSIVE WINE AND FRUIT CHARACTER TO ANOTHER LEVEL.

THE FIRST SIP IS ALL RICH, TANNIC CONCORD GRAPE THAT REALLY FILLS THE PALATE. THE ACIDITY IS HIGH, BUT IT’S BRIGHT AND SPARKLING, VERY MUCH IN THE REALM OF CHAMPAGNE. AS IT SETTLES, A LINGERING CANDIED SWEETNESS COMES THROUGH, SOMETHING REMINISCENT OF A REFRESHING DOLE WHIP.

FOR ANYONE WHO LOVES PUNCHY, VIBRANT FRUIT AND THE EXPRESSIVE CHARACTER A NATURAL PROCESS CAN BRING, THIS ONE ABSOLUTELY DELIVERS AND THEN SOME.